Soft, melt-in-your-mouth, lemony cookies made with almond flour?! Yep! These Almond Flour Lemon Cookies are divine, completely gluten-free and dairy-free, and SO VERY easy to make.

These gluten-free and dairy-free lemon cookies are moist, light, and soft. Melt-in-your-mouth lemony goodness - and ridiculously easy, too!

These gluten-free lemon cookies are the perfect cookie for spring – bring on Easter, Mother’s Day, or just your sunny day citrussy cookie craving.

Table of Contents

The Story Behind the Recipe

One of my top recipes is this almond flour chocolate chip cookie recipe – a soft-baked, melt-in-your-mouth gem of a cookie that is surprisingly gluten-free, dairy-free, relatively low in sugar, and ridiculously easy to whip up. It’s a fave in our family, and I’ve been wanting to create a lemon variation for awhile.

Done!

Almond Flour Lemon Cookies Ingredients

If you’ve ever baked lemon-flavored goodies before, you undoubtedly know it can be tough to get the lemon flavor to shine through. These cookies make use of zest, lemon extract, and juice (in the glaze) for a nice lemony pow. The cookie itself has more subtle lemon flavor, but that seriously zingy glaze on top is what really makes it happen.

Together they make for a pretty darn glorious lemon cookie situation – soft, sweet, and melt-in-your mouth goodness.

  • Coconut oil – This is the perfect oil for almond flour cookies. It melts smooth and mixes up perfectly, then firms up for an excellent lemon cookie.
  • Sugar – Plain ol’ white granulated sugar.
  • Lemon zest & juice – From one large fresh lemon. The zest is for the cookies, the juice is for the glaze.
  • Eggs – large ones!
  • Lemon extract – To guarantee lots of lemon flavor. You can leave it out for a more subtle lemon flavor. The cookies will still be good! Just not extra super lemony.
  • Almond flour – Go with blanched almond flour for the best lemon almond flour cookies.
  • Baking soda – A leavener to help the cookies rise a bit.
  • Salt – I like fine-grain sea salt for these cookies to highlight the flavors.
  • Powdered sugar – For the sweet lemony glaze.
A pile of almond flour lemon cookies with one broken in half to show the inside. The background is bright yellow.

How to Make Almond Flour Cookies

These cookies come together so, so easily – so much easier than traditional cookies.

Simply melt some coconut oil and mix it in with the sugar, lemon zest, lemon extract, and eggs. Then stir in the almond flour, baking powder, and salt.

One bowl. So easy.

These gluten-free and dairy-free lemon cookies are moist, light, and soft. Melt-in-your-mouth lemony goodness - and ridiculously easy, too!

Scoop out the dough, press down a bit with your fingers, and bake.

These gluten-free and dairy-free lemon cookies are moist, light, and soft. Melt-in-your-mouth lemony goodness - and ridiculously easy, too!

Once they’ve cooled, dip the cookies in your lemon glaze and let it harden.

Good to go!

A close up of round almond flour lemon cookies with a tangy lemon glaze.

If you’ve been looking for the ultimate gluten-free lemon cookie recipe that’s dairy-free too, I hope you feel the same way I do about these almond flour lemon cookies – my search stops here!

A pile of almond flour lemon cookies on a white platter.
4.50 from 2 votes

Almond Flour Lemon Cookies

Prep: 10 minutes
Cook: 10 minutes
Author: Kare
Yield: 24 cookies
These gluten-free and dairy-free lemon cookies are moist, light, and soft. Melt-in-your-mouth lemony goodness – and ridiculously easy, too!

Ingredients

  • 1/4 cup coconut oil (melted)
  • 1/2 cup granulated sugar
  • 2 tablespoons lemon zest from one large organic lemon (you’ll juice the lemon for the glaze)
  • 2 large eggs
  • 2 teaspoons lemon extract
  • 3 cups blanched almond flour**
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine-grain sea salt
  • Glaze
  • 1 1/2 cups powdered sugar
  • 3-4 tablespoons lemon juice (from the zested lemon)

Instructions

  • Preheat oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone mat.
  • If your coconut oil is still solid, measure out the 1/4 cup and add to a small saucepan set over low heat. Keep over heat just until melted – don’t let it get too hot, or it’ll cook the eggs! Set aside.
  • In a medium bowl, stir together the sugar and lemon zest. Add the coconut oil. Stir in the eggs and the lemon extract and mix until well-combined.
  • Add the almond flour, baking soda, and salt. Stir well until combined.
  • Scoop cookies out by tablespoonfuls onto the cookie sheet, spacing about two inches apart. I use this cookie scoop (affiliate link) and it’s one of my favorite kitchen tools!
  • Press the dough with two fingers to flatten a bit. If the dough sticks to your fingers, wet your fingers with a little warm water.
  • Bake until set, puffy, and just lightly golden around the edges, 8-10 minutes.
  • Remove from oven and let cool on the cookie sheet for about 5 minutes. Transfer to a wire rack to cool completely.
  • Once cooled, mix together the glaze. In a small bowl, add the powdered sugar. Add 3 tablespoons lemon juice and stir with a fork until smooth. The glaze should be thick enough to cling to the top of the cookies but not so thin that it will drip off the edges. If too thick, add more lemon juice a teaspoon at a time. If too thin, add more powdered sugar 1/4 cup at a time.
  • Dip the cookies upside down in the glaze, covering the top of the cookie. Set the cookie back down on the wire rack and let sit until the glaze hardens, about 1 hour.
  • Store cookies at room temperature in a sealed container. Cookies keep for about 4 days.

Nutrition Facts

Serving: 1cookie, Calories: 149kcal, Carbohydrates: 15g, Protein: 3g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.3g, Trans Fat: 0.001g, Cholesterol: 14mg, Sodium: 52mg, Potassium: 8mg, Fiber: 2g, Sugar: 12g, Vitamin A: 20IU, Vitamin C: 1mg, Calcium: 32mg, Iron: 1mg
This post may contain affiliate links, which means if you click on a link and make a purchase, I may receive a portion of the proceeds. More about this here.